This was delicious. Yes, it's time-consuming. But worth it to try recipe like this every once in a while. For tons of info and tips go to the original post on Carlsbad Cravings. We just had a little bit leftover, and the leftovers were delicious as well. https://www.youtube.com/watch?v=A2KCGQhVRTE
adapted from Carlsbad Cravings
12-16 oz. lobster tails, freshly thawed
4 tablespoons butter
1 tablespoon olive oil
1 onion diced (dice onion, carrot and celery together in food processor)
2 carrot diced
3 celery stalks diced
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
3-4 garlic cloves minced
1 tsp EACH dried parsley, dried tarragon
1/2 tsp tsp EACH dried thyme, paprika
2 1/2 cups clam juice (2 8 oz. bottles)
1 1/2 cups low sodium chicken broth
2 bay leaves
1 tablespoon cornstarch
3 cups half and half
1. Par-Boil lobster tails: Fill a large stockpot or Dutch oven half way up with water. Bring to a boil then season with ½ tablespoon salt. (While I’m waiting for the water to boil, chop the veggies in the food processor-they'll be pureed later). Reduce heat slightly and keep water at a gentle boil. Carefully add lobster tails and boil just until tails turn red, about 2-4 minutes, depending on size. We don’t want to cook the lobster meat all the way because we are going to sauté it in butter later. Remove tails with tongs or a slotted spoon to a cutting board. Reserve 1 cup liquid and discard the rest.
2. Remove meat: Place the lobsters belly sided up on a cutting board. Use a sharp pair of kitchen shears to cut straight down the middle of the shell from top to bottom. Pry the shells open with your fingers and remove the meat. Chop the meat into large bite-size pieces, cover and refrigerate. Cut the lobster shells with the kitchen shears into large pieces (about 3-inches).
3. Make lobster stock: Melt butter with olive oil over medium heat in the now empty pot. Add lobster shells and cook for 2 minutes to develop the flavor. Stir in onions, celery, carrots, salt and pepper and cook an additional 8 minutes, stirring occasionally. Stir in tomato paste, Worcestershire sauce, tarragon, parsley, thyme, paprika and garlic; cook one minute. Add clam juice, chicken broth and bay leaves; cover and bring to a boil. Uncover and reduce to a simmer over medium-low for 25 minutes, stirring occasionally (it will be thick).
4. Strain stock: Add soup contents to a colander (not a fine mesh sieve) over a large bowl. Pick out noticeable shells. Turn the colander slightly on its side so we can use the larger side holes. Force all of the contents except the shells through the holes by pressing down with a spatula; discard lobster shells. (This part was a bit difficult- make sure to cut the shells big enough to so you can just pick them all out, if needed- you'll blend the veggies and soups later anyway.)
5. Blend soup: Add strained contents to a high-powered blender along with half and half and cornstarch. Blend until smooth using the soup setting. (We have a Vitamix and it doesn't have a soup setting- just blend on high and cover the lid with a kitchen towel, in case of any leakage.)
6. Thicken soup: Add soup back to the stockpot. Bring to a simmer until it reaches desired consistency. For a thinner soup, stir in some reserved lobster stock. Taste and season with additional salt and pepper to taste. At this point you can refrigerate or continue if ready to serve.
7. Heat lobster in butter: When ready to serve, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add lobster meat and season with freshly cracked salt and pepper. Cook while stirring, just until coated in butter and cooked through, 1 to 2 minutes. Stir lobster meat into soup. Serve immediately. (Avoid serving in shallow bowls, as this soup seems to cool off quickly. Serving in deeper bowls will keep it warmer for longer.)
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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